Hannaford homepage
0 items

{"dragByHandle":true,"dragByBody":false,"cssSelector":"ql-thumbnail","widgetClass":"OverlayWidget","bindings":{"bind0":{"element":".ql-thumbnail .Quicklook .trigger","type":"quicklookselected","fn":"function(){$.fnProxy(arguments,\'#headerOverlay\',OverlayWidget.show,\'OverlayWidget.show\');}"}},"effectOnHide":"slide","effectOnShowOptions":"{}","effectOnHideOptions":"{}","closeOnBackgroundClick":true,"effectOnShowSpeed":"1200","onScreenPadding":10,"allowOffScreenOverlay":false,"captureClicks":true,"effectOnShow":"slide","effectOnHideSpeed":"1200"}

Goat Cheese Cake with Walnuts

Goat Cheese Cake with Walnuts

Get Ready

Servings: Serves 10 to 12

Prep Time: 25 minutes

Cook Time: 75 minutes

Ingredients: Add ingredients to List

You can make and refrigerate the cake up to 1 day in advance.
2 cups walnuts, toasted
1/4 cup all-purpose flour
2 Tbsp. sugar
1/4 tsp. salt
2 Tbsp. unsalted butter, melted
12 oz. goat cheese
8 oz. sour cream
1/2 cup plus 2 Tbsp. honey
1 1/2 tsp. vanilla extract
4 large eggs

directions:

1. For the crust: Center a rack in the oven and heat to 325. Process 1 3/4 cups walnuts in a food processor until finely ground, about 15 seconds. Add flour, sugar, and salt and pulse until combined, about 6 pulses.
2. While pulsing the food processor, add butter in a steady stream until mixture resembles coarse crumbs. Press mixture into the bottom of a greased 9" springform pan and bake until fragrant and edges are lightly browned, 12 to 15 minutes. Transfer pan to a wire rack and let cool completely, about 30 minutes. Wrap bottom and sides of pan with foil to prevent leaking and set in a roasting pan or other high-sided baking dish.
3. Wash and dry the food processor bowl. Add goat cheese, sour cream, 1/2 cup honey, and vanilla to bowl and process until smooth, about 30 seconds. Scrape down sides of bowl. Add eggs one at a time, pulsing in between additions, until fully incorporated.
4. Pour filling into cooled crust and fill roasting pan with water until it reaches halfway up the springform pan. Carefully transfer to oven and bake until cake is set but center still jiggles slightly when shaken, 55 to 60 minutes. Transfer springform pan to wire rack, discard foil, and let cool completely, then refrigerate until cold, at least 4 hours.
5. Run the tip of a knife around the edge of the pan and unmold. Slide a metal spatula between crust and bottom of pan and carefully transfer cake to a serving platter. Drizzle with remaining 2 tablespoons honey, sprinkle with remaining 1/4 cup nuts, and serve.
Source: Hannaford fresh Magazine, March - April 2017

{"widgetClass":"TabWidget","options":"{cache:true}"}

Quantity Ingredients  
2 cups walnuts, toasted  
1/4 cup all-purpose flour  
2 Tbsp. sugar  
1/4 tsp. salt  
2 Tbsp. unsalted butter, melted  
12 oz. goat cheese  
8 oz. sour cream  
1/2 cup plus 2 Tbsp. honey  
1 1/2 tsp. vanilla extract  
4 large eggs  
Add to Shopping ListLearn More About Shopping Lists

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 10 to 12
Base Nutrients
Calories 330 kcal (16%)
Calories from Fat 216 kcal (0%)
Total Fat 24 g (36%)
Saturated Fat 9 g (45%)
Cholesterol 95 mg (31%)
Sodium 200 mg (8%)
Total Carbohydrates 21 g (7%)
Dietary Fiber 1 g (4%)
Protein 11 g (18%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
loading